tarkhun recipe history culture origin

Fresh tarkhun, pictured with its main flavoring ingredients.

Tarkhun: An Incredible, Natural Soda from Georgia

Published: June 24, 2020

Tarkhun (ั‚ะฐั€ั…ัƒะฝ) is a carbonated soft drink made from tarragon leaves. The drink is known for its typically distinctive green color and is especially popular in Russia and the Caucasus.

Tarkhun was first concocted, like most western sodas, by a pharmacist. Mitrofan Lagidze, a Georgian, first mixed carbonated water with his original tarragon syrup in his Kutaisi pharmacy in 1887 as a drink meant to improve digestion and cure stomach ailments. It was also delicious, however, and Lagidzeโ€™s drink quickly became a popular local commodity. He soon opened a syrup factory and a trademark which have survived to the present day, called โ€œะ’ะพะดั‹ ะ›ะฐะณะธะดะทะตโ€ or โ€œLagidzeโ€™s Waters.โ€ It entered mass production in the later Soviet era and became popular throughout the USSR. It remains widely enjoyedย  throughout the former Soviet space today.

Why Itโ€™s Called Tarkhun

(ะŸะพั‡ะตะผัƒ ะฝะพัะธั‚ ั‚ะฐะบะพะต ะฝะฐะทะฒะฐะฝะธะต?)

Tarkhun is the Russian word for tarragon. This was the name that the USSR used in its marketing and thus is today the most widely used for the drink. Very similar names are used for the herb in other languages such as Georgian, Arabic, and Turkic, meaning that the name was easy to adopt. Tarragon is a widespread plant, which can be found in every region of Russia, as well as in North America, Georgia, France, India, and China. Tarragon oil is acquired by using steam to distill the leaves, stems, and flowers of the plant and this may then be made into syrup for the drink. The oil has a distinct flavor and odor reminiscent of licorice and sweet basil. Its distinctiveness and specificity means that most who try the drink either love or hate it.

tarkhun recipe history culture origin
Russian tarragon โ€“ from which tarkhun is made. French tarragon is typically a deeper green.

Historically, tarragon has been a traditional medicine to treat poor digestion in many cultures โ€“ including those of Europe. Tarragon was used by the ancient Greeks as a toothache medicine as well. The medieval Arab doctor Ibn Biter wrote that the juice squeezed from tarragon improves sleep and supplies a lot of vitamins such as vitamin C and carotene. Many Russian sources also believe that tarragon increases the appetite, helps digestion, and improves sleep.

Tarragon is highly popular in French cooking. The French call the herb โ€œestragonโ€ or โ€œlittle dragonโ€ (it is sometimes referred to as โ€œestragonโ€ in English and Russian as well). The French sometimes also refer to it as โ€œKing of Herbsโ€ as it is the main flavoring in many of the sauces that form the foundation of classic French cuisine, such as Bรฉarnaise, Rigavote, and Tartare. While French tarragon is most commonly used in such recipes, it does not spread and reproduce as easily as Russian tarragon, and must be cultivated for commercial use.

When and How to Drink Tarkhun

(ะšะฐะบ ะฟั€ะฐะฒะธะปัŒะฝะพ ะฟะธั‚ัŒ ั‚ะฐั€ั…ัƒะฝ?)

Tarkhun is a fantastic drink for those sultry Russian summer days. Tarkhun can be found at nearly every grocery store or street kiosk in either plastic or glass bottles (those brands in glass bottles typically being a higher quality). There are three popular bands of tarkhunย commonly sold in Russian supermarkets.

tarkhun recipe history culture origin
Lagidzeโ€™s Waters, the original brand that produced tarkhun, is still around and offers a range of natural flavors. Tarkun is featured in the middle.

One type of tarkhun is made by the brand ะ ะพัะธะฝะบะฐ and usually comes in 1-2 liter bottles. Some find that this brand is more pleasing for the American palate, as it is somewhat sweeter and has plenty of carbonation. Of course, it has the typical tarragon flavor, with hints of citrus and licorice common to tarkhun.

Another brand of tarkhunย is produced by ะžัั‚ะฐะฝัะบะธะต ะะฐะฟะธั‚ะบะธ. This brand, while still sweet and fizzy, is more fragrant and herbal than Rosinka. There are traces of licorice and vanilla and just the smallest hint of a medicinal quality, reminiscent of a Riccola cough drop.

A third brand of tarkhunย comes from ะะฐะฟะธั‚ะบะธ ะธะท ะงะตั€ะฝะพะณะพะปะพะฒะบะธ, which is bottled by the Russian beverage giant ะžะกะข-ะะบะฒะฐ. According to some, this blend of ั‚ะฐั€ั…ัƒะฝ tastes strongly herbal, almost to the point of spiciness. It is much more like an old-fashioned tonic drink than a modern day soft drink.

How to Make Tarkhun

(ะšะฐะบ ะฟั€ะฐะฒะธะปัŒะฝะพ ะณะพั‚ะพะฒะธั‚ัŒ ั‚ะฐั€ั…ัƒะฝ?)

There are typically two different ways of making tarkhun. The first involves steeping (soaking) tarragon branches in water, in order to extract the distinctive flavor. Itโ€™s best to boil the water first, so that when the sugar is added it dissolves faster. However, make sure to cool the tarkhunย before drinking it.

The second variant of tarkhun is made by making a tarragon syrup. This is how brand-name tarkhunย is usually made. While more complicated than the first method, it is certainly within the reach of any household. All that is needed to make the syrup is a blender and a stove.

tarkhun recipe history culture origin
ะะฐะฟะธั‚ะบะธ ะธะท ะงะตั€ะฝะพะณะพะปะพะฒะบะธ (Drinks from Chernogolovki) is one of the most common brands of tarkun in Russia today. Tarkhun is the green drink pictured here.

You can make tarkhunย using either French or Russian tarragon, although some Russian connoisseurs will tell you that Russian tarragon will be better. French tarragon in the culinary world is often referred to as โ€œtrueโ€ tarragon and has a smoother, sweeter taste than its Russian counterpart, which is often called โ€œfalseโ€ tarragon.

There are 2 challenges in making the perfect tarkhun. First, the final product of homemade ั‚ะฐั€ั…ัƒะฝ does not come out with that bright green color for which the drink is so popular. The tarragon branches can give the beverage a yellowish tint. Yet, this can be remedied by adding green food coloring. Likewise, mint, lime rind, or kiwi can be added to the syrup which will make the final beverage a bit greener (although it will also affect the taste).

Another challenge is the clarity of the drink. Chances are the homemade mixtures of tarkhunย will contain some tarragon particles, which can be removed by filtering the solution.

Recipes

(ะ”ะฐะฒะฐะน ะฟั€ะธะณะพั‚ะพะฒะธะผ!)

See below for a free recipe for tarkhun. See also the free videos online. If you are interested in cooking from Russia, Ukraine, Georgia, and other places in Eurasia, make sure to see our full, free Eurasian Cookbook online! You might also be interested in the following specialized cookbooks weโ€™ve enjoyed:

51M7OxYdMNL 51EOQWvYmfL._SX379_BO1,204,203,200_ 51gf+bAbAzL._SX311_BO1,204,203,200_ 41Y8R0wcVBL

ย 

ะกะธั€ะพะฟ ััั‚ั€ะฐะณะพะฝะฐ Tarragon Syrup
ะ˜ะฝะณั€ะตะดะธะตะฝั‚ั‹
  • 1 ัั‚. ัะฐั…ะฐั€ะฐ
  • 100 ะผะป ะฒะพะดั‹
  • 1/8 ั‡.ะป. ะฟะธั‰ะตะฒะพะน ัะพะดั‹
  • 10 ะณ ััั‚ั€ะฐะณะพะฝะฐ
  • 100 ะผะป ะปัŒะดะฐ
  • 50 ะผะป ัะพะบะฐ ะปะธะผะพะฝะฐ

ะŸั€ะธะณะพั‚ะพะฒะปะตะฝะธะต

  1. ะ’ ะบะฐัั‚ั€ัŽะปะต ะฒัะบะธะฟัั‚ะธั‚ะต ะฒะพะดัƒ ะธ ัะฐั…ะฐั€, ั‡ะฐัั‚ะพ ะฟะพะผะตัˆะธะฒะฐั. ะกะผะตัˆะฐะนั‚ะต ะฟะธั‰ะตะฒัƒัŽ ัะพะดัƒ ะธ ััั‚ั€ะฐะณะพะฝ, ะถะฐั€ัŒั‚ะต 1 ะผะธะฝัƒั‚ัƒ ะธ ัะฝะธะผะธั‚ะต ั ะพะณะฝั.
  2. ะ’ ะฑะปะตะฝะดะตั€ะต ัะผะตัˆะฐะนั‚ะต ะฒัะต ะดะพ ะฟะพะปัƒั‡ะตะฝะธั ะพะดะฝะพั€ะพะดะฝะพะน ะผะฐััั‹. ะ”ะพะฑะฐะฒัŒั‚ะต ะปั‘ะด ะธ ัะพะบ ะปะธะผะพะฝะฐ ะธ ัะผะตัˆะฐะนั‚ะต ะตั‰ะต. ะŸั€ะพั„ะธะปัŒั‚ั€ัƒะนั‚ะต ะธ ะพั…ะปะฐะดะธั‚ะต.
  3. ะกะผะตัˆะฐะนั‚ะต ัะธั€ะพะฟ ั 1 ะปะธั‚ั€ะพะผ ะฒะพะดั‹ ะธ ะดะพะฑะฐะฒัŒั‚ะต ะทะตะปั‘ะฝั‹ะน ะบั€ะฐัะธั‚ะตะปัŒ.

ะ”ะฐั‘ั‚ 6 ะฟะพั€ั†ะธะน.

Ingredients
  • 8 oz sugar
  • 3 oz water
  • 1/8 tsp baking soda
  • 0.35 oz tarragon leaves
  • 3 oz ice cubes
  • 1.5 oz lemon juice

Preparation

  1. In a saucepan, bring the sugar and water to a boil, stirring constantly. Mix in the baking soda and tarragon, boil for 1 minute and remove from the heat.
  2. Transfer to a blender and process until smooth. Add the ice cubes and lemon juice and process again. Filter the substance and refrigerate.
  3. Mix the syrup with 36 oz of water and add green food dye.

Yields 6 servings

ย 

ะะฐะฟะธั‚ะพะบ ะธะท ั‚ะฐั€ั…ัƒะฝะฐ ะธ ะปะฐะนะผะฐ Tarkhun and Lime
ะ˜ะฝะณั€ะตะดะธะตะฝั‚ั‹
  • 800 ะผะป ั…ะพะปะพะดะฝะพะน ะฒะพะดั‹
  • 15-20 ะฒะตั‚ะพั‡ะตะบ ั‚ะฐั€ั…ัƒะฝะฐ
  • ะŸะพะปะพะฒะธะฝะฐ ะปะฐะนะผะฐ ะธะปะธ ั‡ะตั‚ะฒะตั€ั‚ัŒ ะปะธะผะพะฝะฐ (ะฒั‹ะถะธะผะฐั‚ัŒ ัะพะบ)
  • 2-3 ัั‚.ะป. ัะฐั…ะฐั€ะฐ
  • 200 ะผะป (1 ัั‚ะฐะบะฐะฝ) ะณะพั€ัั‡ะตะน ะฒะพะดั‹

ะŸั€ะธะณะพั‚ะพะฒะปะตะฝะธะต

  1. ะ’ ะบัƒะฒัˆะธะฝ ะฟะพะปะพะถะธั‚ะต ะฒะตั‚ะพั‡ะบะธ ั‚ะฐั€ั…ัƒะฝะฐ โ€“ ะบะฐะบ ะตัั‚ัŒ, ัะพ ัั‚ะตะฑะปัะผะธ. ะ”ะพะฑะฐะฒัŒั‚ะต ะฝะตะผะฝะพะณะพ ัะฐั…ะฐั€ะฐ ะธ ั€ะฐะทะพะผะฝะธั‚ะต ะปะธัั‚ัŒั ะดะตั€ะตะฒัะฝะฝะพะน ะปะพะถะบะพะน. (ะะต ัั‚ะพะธั‚ ะธะทะผะตะปัŒั‡ะฐั‚ัŒ ะปะธัั‚ัŒั ะฒ ะฑะปะตะฝะดะตั€ะต, ะพะฝะธ ะฟะพั‚ะตั€ััŽั‚ ั†ะฒะตั‚, ัั‚ะฐะฝัƒั‚ ะฑัƒั€ั‹ะผะธ ะธ ะฝะฐะฟะธั‚ะพะบ ะฟะพะปัƒั‡ะธั‚ัั ะฝะตะฟั€ะธะฒะปะตะบะฐั‚ะตะปัŒะฝั‹ะผ).
  2. ะะฐะปะตะนั‚ะต ะฒ ะบัƒะฒัˆะธะฝ ะฝะตะผะฝะพะณะพ ะบะธะฟัั‚ะบะฐ, ั‡ั‚ะพะฑั‹ ะฑั‹ัั‚ั€ะตะต ั€ะฐัั‚ะฒะพั€ะธะปัั ัะฐั…ะฐั€.
  3. ะะฐั‚ั€ะธั‚ะต ั†ะตะดั€ัƒ ะปะฐะนะผะฐ ะธะปะธ ะปะธะผะพะฝะฐ, ะฒั‹ะถะผะธั‚ะต ัะพะบ.
  4. ะ”ะพะปะตะนั‚ะต ะบัƒะฒัˆะธะฝ ะดะพะฒะตั€ั…ัƒ ั…ะพะปะพะดะฝะพะน ะฒะพะดะพะน ะธ ะฟะพัั‚ะฐะฒัŒั‚ะต ะฒ ั…ะพะปะพะดะธะปัŒะฝะธะบ, ั‡ั‚ะพะฑั‹ ะฝะฐะฟะธั‚ะพะบ ั…ะพั€ะพัˆะพ ะพัั‚ั‹ะป.
Ingredients
  • 800 milliliters of cold water
  • 15-20 branches of tarragon
  • Juice from a half a lime or ยผ of lemon
  • 2-3 tablespoons of sugar
  • 200 milliliters (1 glass) of hot water

Preparation

  1. Put the tarragon branches into a jug โ€“ as they are, with stems. Add a bit of sugar and knead the leaves with a wooden spoon. (It is not a good idea to mix leaves in a blender as they will lose color, get brown and the drink will not look attractive).
  2. Pour some boiling water into the jug to make the sugar dissolve faster.
  3. Grate the lime or lemon rind and squeeze the juice into the jug.
  4. Add cold water up to the edges of the jug and put it into the fridge to cool the drink.

Our Favorite Tarkhun Videos

Here is a good video on how to easily make a refreshing batch of tarkhun. The video was made by โ€œPulse Plus,โ€ a Russian website that provides information and advice on healthy living.

In this video, a chef from โ€œะ’ัะตะผ ะฒะบัƒัะฝะพโ€ (Tasty for All) shows viewers how to make fresh lemonade out of kiwi and tarragon. โ€œะ’ัะตะผ ะฒะบัƒัะฝะพโ€ is a sponsored site โ€“ this particular video is sponsored by a brand of kitchen cleaner called โ€œCIF.โ€

Lastly, while commercials for tarkhun and other traditional drinks in Russia are rarely seen (with the occasional exception of kvass), this commercial shows a few drinks from the tarkhun manufacturer โ€œะะฐะฟะธั‚ะบะธ ะธะท ะงะตั€ะฝะพะณะพะปะพะฒะบะธโ€œ. Although this commercial does not show the tarkhun they make, it does emphasise the reason that Russians buy products from this company: for the natural refreshment!

You Might Also Like

Georgian Holidays Alilo

Georgian Holidays 2023: A Complete Guide

Georgian holidays strongly reflect the countryโ€™s unique traditions and its demographics. First, as more than 80% of Georgians identify with the Georgian Orthodox Church, the strong influence of the church can be felt in the full public holiday cycle and its preponderance of Orthodox holidays. We can also see Georgiaโ€™s long drive for independence reflected [โ€ฆ]

0 comments
Khachapuri recipe georgian

Khachapuri: The Big Georgian Cheese!

Khachapuri (ะฅะฐั‡ะฐะฟัƒั€ะธ) is one of the most beloved of the Georgian foods adopted into the Russian tradition. That is a major achievement, as Georgian cuisine is itself one of the most beloved of all those among the former Soviet peoples. It is enjoyed in Russia, throughout the former Soviet space, and around the world. The [โ€ฆ]

1 comment

The Talking Georgian Phrasebook

The Talking Phrasebook Series presents useful phrases and words in side-by-side translation and with audio files specifically geared to help students work on listening skills and pronunciation. Each entry below, divided by category, features an English word or phrase in the left column and its Georgian translation in the right. The Georgian is presented in [โ€ฆ]

0 comments
tarkhun recipe history culture origin

Tarkhun: An Incredible, Natural Soda from Georgia

Tarkhun (ั‚ะฐั€ั…ัƒะฝ) is a carbonated soft drink made from tarragon leaves. The drink is known for its typically distinctive green color and is especially popular in Russia and the Caucasus. Tarkhun was first concocted, like most western sodas, by a pharmacist. Mitrofan Lagidze, a Georgian, first mixed carbonated water with his original tarragon syrup in [โ€ฆ]

0 comments

A Guide to Georgian Dairy Products

Georgian cuisine, known for its unique flavor combinations, is also known for several unique dairy products. Like similar dairy products around the world, these originated from the same need to preserve the nutritional and caloric value of milk. With several local twists to the preparation process, however, including the use of โ€œspontaneous startersโ€ โ€“ or [โ€ฆ]

0 comments

About the author

Michael Smetzer

Michael Smeltzer

Michael Smeltzer, at the time he wrote for this site, was an SRAS Home and Abroad Scholar with degrees in Russian Language and Philosophy from St. Olaf College in Minnesota. He studied with SRAS in Vladivostok, improving his Russian skills.

Program attended: Home and Abroad Scholar

View all posts by: Michael Smeltzer

Andrei Nesterov

Andrei Nesterov

Andrei Nesterov leads SRAS' Research Services, performing remote archive research and consultations for researchers around the globe. Andrei graduated from Ural State University (journalism) and Irkutsk State Linguistic University (English). He also studied public policy and journalism at Duke University on a Muskie Fellowship and taught Russian at West Virginia University. As a journalist, he has reported in both Russian and English language outlets and has years of archival research experience. He has travelled Russia extensively and penned many stories on the โ€œreal Russiaโ€ which lies beyond the capital and major cities. Andrei also contributes news, feature stories, and language resources to the SRAS Family of Sites.

Program attended: SRAS Staff Member

View all posts by: Andrei Nesterov